Scallops with Herb Brown Butter over Creamy Polenta
A delightful dish that combines seared scallops with rich herb brown butter served over creamy polenta for a truly unforgettable meal.
Ingredients
For the Polenta
- 1 cup polenta Use fine or coarse polenta.
- 4 cups water or chicken broth Chicken broth will add more flavor.
- 1/2 cup grated Parmesan cheese For added creaminess.
- 1 tablespoon heavy cream Optional, for extra richness.
For the Scallops
- 1 pound sea scallops Choose fresh, dry scallops for best results.
- 1 tablespoon olive oil For searing the scallops.
- 2 cloves garlic, minced Adds flavor to the brown butter.
- 1 tablespoon fresh herbs (thyme or parsley), chopped Enhances the flavor of the brown butter.
- 1 lemon juice and zest For brightness in the dish.
- Salt to taste For seasoning the dish.
- Pepper to taste For seasoning the dish.
Optional Serving Suggestions
- Lemon zest For garnish.
- Additional herbs For garnish.
Instructions
Preparation of Polenta
- Bring 4 cups of water or chicken broth to a boil in a medium pot.
- Slowly whisk in 1 cup of polenta and reduce heat to low.
- Cook, stirring frequently, until thickened (about 20 minutes).
- Stir in grated Parmesan cheese and heavy cream (if using).
Searing the Scallops
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Pat scallops dry and season with salt and pepper.
- Sear scallops for 2-3 minutes on each side until golden brown.
- Remove scallops from skillet and set aside.
Making the Herb Brown Butter
- In the same skillet, reduce heat to medium and add 4 tablespoons of unsalted butter.
- Allow butter to melt and become bubbly, then add minced garlic.
- Cook until garlic is fragrant, being careful not to burn.
- Stir in chopped herbs and lemon juice.
Serving the Dish
- Ladle creamy polenta onto plates and top with seared scallops.
- Drizzle herb brown butter over scallops and polenta.
- Garnish with lemon zest and additional herbs if desired.
Notes
Choose quality scallops and allow them to sear undisturbed for best results. Variations include substituting polenta with mashed potatoes or quinoa and adding other proteins like shrimp.